Half Slab Combo Recipe

Prep the ribs

Remove the membrane from the back of the ribs: slide a butter knife under the membrane at one end and lift to create a flap, then grasp with a paper towel and pull away. Rinse ribs briefly and pat dry with paper towels.

Make the rub and apply

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Spread the mustard over both sides of the ribs (this helps the rub adhere). Generously rub the spice mixture into both sides of the ribs, pressing lightly so it adheres. Let rest at room temperature for 20 minutes or refrigerate up to 2 hours covered.

Low-and-slow bake (finish before or after smoking/grilling)

Preheat oven to 135°C (275°F). Lay a large sheet of aluminum foil on a baking sheet, place the ribs meat-side up. Pour 120 ml (about 1/2 cup) apple juice or cider into the foil pack to add moisture. Tightly wrap the ribs in foil to create a sealed packet. Bake in the oven for 2 to 2.25 hours for a half slab, until the meat is tender and pulls away easily from the bone but not falling completely apart.

Optional finish on grill or under broiler

Carefully open the foil and discard any accumulated liquid if desired (reserve a few tablespoons for brushing). Preheat a grill to medium-high (about 200–230°C / 400–450°F) or set oven broiler to high. Brush the exposed rib surface with barbecue sauce (and optional honey for shine). Place ribs, sauce-side up, on the grill grates or under the broiler for 3–5 minutes until sauce caramelizes and develops light char — watch closely to prevent burning. Remove and let rest 5 minutes before slicing into individual ribs.

If using store-bought sauce, warm it gently in a small saucepan over low heat for 3–5 minutes and stir in 1 tablespoon honey if desired. If making a simple homemade sauce: combine 120 ml ketchup, 2 tbs brown sugar, 1 tbs Worcestershire sauce, 1 tbs apple cider vinegar, 1 tsp smoked paprika, and simmer 5–7 minutes until slightly thickened. Use warm sauce to glaze ribs during the finishing step.

About 10 minutes before the ribs are done, heat a skillet or grill over medium-high heat. Lightly coat sausage links with 1 teaspoon olive oil. Grill or sear for 3–4 minutes per side until browned and heated through and an internal temperature reaches at least 63°C (145°F). If finishing the ribs on the grill, you can heat the sausages there alongside them for 3–5 minutes, turning to develop color.

Heat selected sides as needed: reheat baked beans on the stovetop or microwave until hot (about 3–4 minutes). Keep pre-made coleslaw chilled until serving. Warm cornbread in a 180°C (350°F) oven for 5–8 minutes or microwave 20–30 seconds. Plate two chosen sides with the sliced ribs and sausage.

Slice the rested half slab between the bones into individual ribs. Arrange ribs and sausage on a platter, spoon extra warmed barbecue sauce on the side. Garnish with chopped parsley and optional lemon wedges. Serve immediately with the two chosen sides and pickles.